Recent Forum and Blog Comments
- Temperature is key
Our Crumbon Forum topicHELP! Giant caverns, dense outer crumb - PROGRESS UPDATEzayantebreadon Forum topicHELP! Giant caverns, dense outer crumb
- Correct on the weight
AlanGon Forum topicHELP! Stiff (60%) pre-ferment didn't budge in 12 hours? - Thanks Daniel.copied andandrewjohnson1001on Forum topicBread from Switzerland
- Thanks Daniel.copied andandrewjohnson1001on Forum topicBread from Switzerland
- Hmm ... the yeast was fine 2 days earlier for the
debbahson Forum topicHELP! Stiff (60%) pre-ferment didn't budge in 12 hours? - True butArjonon Forum topicHow do you maintain your starter?
- Here's the recipe. What dosingermaneon Forum topicRetarding Rise Problems
- Thanks!zayantebreadon Forum topicHELP! Giant caverns, dense outer crumb
- I have made other Hamelman recipes
AlanGon Forum topicHELP! Stiff (60%) pre-ferment didn't budge in 12 hours?
- Not Enough Time at Room Temperature....
AlanGon Forum topicRetarding Rise Problems
- If I put the cut side down on the board, then
debbahson Forum topicKeeping fresh
- I've experienced the occasional
alfansoon Blog postIt's been a long time coming - Keeping Fresh
Jim Burginon Forum topicKeeping fresh - There's not much about starter maintenance in that recipeAnonymouson Forum topicSpelt Starter question
- A checklist, hmm?
alfansoon Blog postIt's been a long time coming
- Time to join the party
alfansoon Blog postIt's been a long time coming
- Totally agree about the pre-shape
alfansoon Blog postIt's been a long time coming
- Only in baguettes ;-)
alfansoon Blog postIt's been a long time coming
- Yeah the pans are a bargainMr Meowskion Forum topicCommercial Oven troubles
- I use a cloth bread bag and also
debbahson Forum topicKeeping fresh
- Yeah I suspect sopreppymcpreppersonon Forum topicSpongy bread - theories?
- Possibly over-fermented
Lazy Loaferon Forum topicSpongy bread - theories? - Nice crust
fupjackon Forum topicCommercial Oven troubles - heat sourcebikeprofon Forum topicHomemade Proofing Box
- it is Zojirushi 2lb breadtwnorion Forum topicWhat happen if you use rapid yeast in "basic cycle" in bread machine?
- thanks!singermaneon Forum topicBread Flour vs. AP
- Slightly confused
Dixongexpaton Forum topicSpelt Starter question - diy proofing boxMuffin25on Forum topicHomemade Proofing Box
- They do not puff up ...
BethJon Forum topicMy Daily Bread: Pita - My guess...richkaimdon Forum topicBread Flour vs. AP
- More flour
kamelonuon Basic pageBaked Potato Bread - Wow these look great. Any pita made in a pan
dabrownmanon Forum topicMy Daily Bread: Pita - Now that is a hearty healthy sandwich loaf for sure
dabrownmanon Forum topicMultigrain Sandwich Loaf
- I'm thinking any cake that doesn't rise even a little
dabrownmanon Forum topicReinharts Bread Revolution
- from about 2% to 1.6%kimemersonon Forum topicOlive bread not as dark after baking
- Looks great.
RoundhayBakeron Forum topicCommercial Oven troubles - Your tea towel shows that your normal short
dabrownmanon Blog postIt's been a long time coming
- Pita: yeast
BethJon Forum topicMy Daily Bread: Pita
- That is one big loaf of bread/
dabrownmanon Blog postMy 2.2 kg / 4.8 lbs Sourdough Multigrain Miche
- Thank you Daniel! I really
Sid Poston Forum topicBread from Switzerland - Here a look at today's breadMr Meowskion Forum topicCommercial Oven troubles
- I actually ran out and boughtMr Meowskion Forum topicCommercial Oven troubles
- 60% must be a typo
RoundhayBakeron Blog post4 Tips For Baking Authentic Rustic Breads
- Yes, it will work even if you do it for only a few minutes...
RoundhayBakeron Forum topicCommercial Oven troubles
- soaker water explained??
Rake_Rockoon Forum topicA question about soakers - Swiss flour milling Ruchmehl/Halbweissmehl
Joyofglutenon Forum topicBread from Switzerland - Valor 1000 and Accumulation
jimbtvon Forum topicTorRey food scale - Nice Pita!
jimbtvon Forum topicMy Daily Bread: Pita
- Thanks for responding Alan. I
msneuropilon Forum topicRye Flour for general use in non general recipes